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Special enzyme for waffle and biscuit production
· Provides an excellent change in gluten structure
· Softens the dough
· Reduces the resistance of the dough
· High performance protease enzyme
· Good relaxation
· Reduced water absorption and stability
· Enhanced flavour and browning

VITALEX P is a standardized protease complex with amylase side activity for splitting the protein strands of the gluten skeleton .It gives crackliness and crispiness to the final product.
DOSAGE is 10-50 gr/100 kg flour
SHELF LIFE is one year after the date of production if kept in cool and dry place.
Our company has been certified by ISO 9001:2000
Products of our company is authorized by Agriculture Ministry of Turkish Republic and the compliance with the continuing standarts is checked by regular audits.
Bacillus subtilis is the source of the enzyme. Optimum temperature range is 45-60 C and Optimum pH is 4.4-6.0
PACKING is in 25 kg box packages

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